Bibendum
Thanks a lot for this write up! Your thoughts I take it?
I really think I’m not the right person to comment here. So won’t.

(Just hope I don’t qualify as someone you wouldn’t like to be spliced with… in the above sense I mean).

The golden rules for foodies.

1. Judge the place by consistency, not by a one time visit.
To see if the restaurant has an “off day” takes a lot of experience.
Do you have that?
2. Mistakes will happen, don’t wait for them.
”We got the wrong wine with the second serving in an 18 course tasting menu, it ruined our evening, we give them1 star out of 5
A classic example from newborn bloggers. If one mistake ruins’ your evening, I wouldn’t like to be in your marriage.
3. Wine nerds should discuss the wine with the sommelier, don’t expect the busboy to know what area your grand cru is located in. simply tell the staff that you have a question for the sommelier. A restaurant is often divided in food waiters, sommeliers, runners and busboys. You may be the expert on Bordeaux, but don’t use the sommelier or the waiter to flatter your knowledge on his or hers expenses. It is a cheap trick. (oh you haven’t tasted Lafitte 59?)
4. Remember that all chefs are flesh and blood, in restaurants with stars and stripes, they will often go to any length to fore fill your wishes, if a mistake can be corrected while you are there, they will do so. The Michelin inspectors ALWAYS ask for a colder/warmer wine if it is not the right temperature. Do the same thing.
Complain while you are there; don’t save it for your blog.
5. Keep your expectations on the right level.
The Michelin guide does not give stars according to the expenses. Are you in a renovated castle with gold chairs or are you sitting in SOHO eating noodle. Both places may have a star, but that star is given for the food. The transformation happens in your head, the humble Vietnamese family didn’t ask for the star and will certainly only cost you a fragile of the castle experience.
6. Newspaper critiques never bring a camera, often they don’t want to be recognized, always ask if it is ok you take photos. NEVER take photo of other guest, you may be in public space, but you can actually harm people be publishing your memoirs.
All restaurant have high solution photos that you can use in your blog, all it take is an email. Under exposed photos harms your blog and often embarrass the work of the chefs.
7. New restaurant. If you visit a restaurant less then 3 months old, expect that it is new. If you want to be with the in crowd, then you must expect the restaurant to be a little shaky, you have to crawl before you can walk. Same thing with restaurants.
The term that you are paying full price and therefore should expect the same is simply B.S.
8. The x factor. What is your mood of the evening, are you there on business, a romantic evening with your spouse. You are being influenced be these people. Can you with stand group pressure? Often your guests will alter your experience.
One guest in your party can with his or her attitude poison your dinner.
Can you stand your ground?
9. With publishing becomes responsibility, write under your full name and keep to the truth.

.

10. Admit your favourites.
Always post your benchmark for the perfect place. People have different views on food, if you like French food and hate sushi, write it, and do not even think about reviewing a Japanese restaurant.
With blogging comes power, never write hurtful things about a person before you told the person who you are, Michelin demands a signature that you agree with their standards. Use you’re new found power wisely.
11 Crise de fois.
The fatty crises that happens when you visit five good restaurants in a week.
You are not able to separate your experiences, and your focus is blurred.
IF NOT become a Michelin inspector.

It’s easy to say now, but if you ever do get to go again (and that goes out to anybody who may go there), ask away. Personally, I loved answering peoples questions, at least the ones I knew the answers for – there is a lot of thinking and feeling out there that you have to deal with on a personal level, but the questions regarding wine and food should be answer-able.